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Beet Pancakes

Give classic flapjacks a bit of flair with bright pink beet juice. The flavor is a bit earthier, but remains sweet. Top with vibrant fruits and edible flowers for a crowd-pleasing presentation.

Ingredients:

2 small beets, roasted and peeled

2 eggs

1 1/3 C low fat buttermilk

1 tsp. vanilla

1 1/2 C all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 Tbsp. sugar

1/4 tsp. salt

1/4 C canola oil (as needed for frying)

Instructions:

Puree beets in a food processor. Add eggs, buttermilk, and vanilla and blend until just mixed.

Sift together flour, baking powder, baking soda, sugar, and salt. Add to the food processor with beet mixture and blend until just mixed (lumps are ok).

Heat a large skillet and brush with oil. Scoop small rounds of batter onto the hot surface and cook until bubbles burst through the top of the pancakes (one to two minutes). Flip and cook another minute.

Garnish with fresh fruits and edible flowers as desired.

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Number of Servings:

4

Contributed by:

Markon

Meal Type:

Fall

Spring

Summer

Winter

Breakfast

Vegetarian

Nutritional Information

Serving Size 215 grams

Calories 390

%Daily Value*

Total Fat 18g23%

Saturated Fat 2.5g13%

Trans Fat 0g

Cholesterol 95g32%

Sodium 1060g46%

Total Carbohydrate 44g16%

Dietary Fiber 3g11%

Total Sugars 10g

Includes 3g Added Sugars6%

Protein 6g

Vitamin D 0mcg0%

Calcium 110mg8%

Iron 2.9mg15%

Potassium 260mg6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.